We are eating 30 Days of Quinoa this month. This is no. 23. See the rest of the quinoa dishes >> here <<
This is the kind of dish we lean toward more and more these days…
While we have a fascination with cooking and recipes (for obvious reasons), we are becoming less dependent on them for our everyday meals, and instead being driven by whatever we happen to find fresh at the market.
Late spring, almost into summer? It’s the last of the tiny, tender asparagus and fava beans. We seem to miss fresh green peas every year no matter how hard we try to perfectly time ourselves, so we did cheat here and add frozen peas refreshed ever so gently in simmering water.
Quinoa with Asparagus, Fava Beans and Green Peas
inspired by Mother Nature
makes a very large bowl, suitable for a side dish for 4, with leftovers for the next day
3 cups cooked quinoa, cooled to room temperature
2 generous handfuls baby arugula
fistful of asparagus, cut into 2-inch pieces
1 pound fava beans in pods (how to shuck, cook and peel fava beans, here)
1 cup cooked green peas
2 tablespoons lemon juice
4 tablespoons olive oil
salt and pepper to taste
optional: French feta cheese
Toss everything together in a large bowl. Taste for seasoning. Adjust with additional lemon juice, salt, and/or pepper.
Gently toss feta cheese if you’re using it.